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Ingredients

Poolish (starter):
2 1/2 Cups (11.25 ounces) bread flour
1 1/2 Cups water, room temp
1/4 Teaspoon yeast

Bread:
Poolish starter from above
3 Cups (13.5 ounces) bread flour
1 3/4 Teaspoons salt
1 1/2 Teaspoons instant yeast
6 Tablespoons to 3/4 Cup water, lukewarm (I actually used 1 Cup)

Onion filling:
2 onions, sliced
1/4 Cup olive oil
2 Tablespoons sugar
2 Tablespoons balsamic vinegar
3 Tablespoons fresh rosemary, minced

Helpful Equipment: (You can make this recipe without any of these)
Baking Stone
Baking Peel
Digital Scale
Stand Mixer
Pastry Scraper

Description

A Classic Ciabatta Loaf Made From Scratch And Incorporated With Caramelized Onions And Rosemary.

Macheesmo